Winter Warmers

Hot Indian Winter Food
Sanjay Thumma (with little modifications I made)
1 tablespoon extra virgin olive oil
10-12 curry leaves – torn (optional)
1 large onion – chopped
1 tablespoon ginger – paste
1 tablespoon garlic – paste
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilly powder (spicy) – less or more as per your taste
1 tablespoon coriander powder
2 medium tomatoes – chopped
2 x 8oz packet mushroom – chopped
1/2 tablespoon garam masala
Salt to taste
1 tablespoon butter (optional)
In the mortar and pestle: 
3 garlic – whole
1 teaspoon cumin seeds
1 tablespoon pepper corns
For garnish:
1/4 cup cilantro
1. Heat oil in a large cooking pan. Once the oil sizzles, add curry leaves and let it bath in the hot oil for 30-45 seconds. Then add the onions and little salt (about 2 pinches), stir and cover over medium low flame. Let the onions sweat and brown, approximately 8-10 minutes. After 5 minutes, just check and stir.
2. Sprinkle turmeric, chilli and coriander powder and saute till the raw smell disappears, about 2 minutes. Add the tomatoes and cook until they turn mushy, approximately 3-4 minutes. Throw in the mushrooms and stir to combine and cook covered for 15-20 minutes. Add garam masala and mix well.
3. Pound the whole garlic, cummin seeds and pepper corns to a paste in a mortar pestle. Add butter to a saucepan and melt it. Once they bubble add the above paste and saute for 2 minutes.
4. Pour the buttery spice mix to the mushroom gravy and stir to combine. Garnish with cilantro and serve.
1. Don’t add any water to the gravy as the mushroom will leave out its moisture.
2. Since I wanted to avoid the butter, I dry roasted the garlic-cummin-peppercorn paste.

This post is syndicated from Spices and aroma.